Sang Choy Bow


  • 225 water chestnuts (optional)
  • 3-4 shallots (optional)
  • 1 onion
  • 2 sticks of celery
  • 1 carrot
  • 2 t oil
  • 500g of minced meat (lean pork tastes better, use chicken or pork or turkey or a mixture of any of these)
  • 2 t cornflour
  • 1 t sesame oil (optional but nice)
  • 1T soy sauce
  • 2T oyster sauce
  • 2T dry sherry
  • 1 head of lettuce washed and leaves made/cut into ‘cups’ (use scissors)
  • 1T Rice Bran Oil


  1. Very finely chop/dice veges.
  2. Mix minced meats with corn flour (press cornflour in with a fork)
  3. Heat Rice Bran oil in a hot wok/frypan and stir fry meat till brown/golden – break up any clumps
  4. Stir in diced vegetables . Cook 2 minutes.
  5. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into the mixture.
  6. Cook 5 mins.

Serving / Storage

Serve in lettuce leaves – iceberg is best – soak leaves in icy cold water for 30 mins then pat dry prior to serving.

Sang Choy Bow meat mix can be frozen.


4 Servings

  • 20C
  • 8.5F
  • 34P
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